This is another recipe from the book Bread & Wine. If I wasn't holding a book/ cooking club for this book I never would have tried this recipe... it seemed a little too eclectic for my tastes (shredded coconut, and raisins in a curry?). But I'm glad I did try it because it was very good. I think I still prefer a Thai and coconut milk based curry over this one, but I enjoyed it, and will very likely make it again.
Mango Chicken Curry
- 1/4 cup flour
- 2 tbsp curry powder
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 3 lbs chicken breasts
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 1 tbsp fresh ginger, chopped
- 1 red bell pepper, chopped
- Chicken broth (4-5 cups)
- 1/4 cups currants or raisins
- 2 roma tomatoes, diced
- 1 mango, pitted and diced
- 1 tbsp fresh lime juice
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh basil, chopped
- 3 tbsp shredded coconut
DIRECTIONS
- 1Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture.
- 2Cook chicken until browned. Set aside.
- 3Combine garlic, onion, ginger and red pepper in pan with olive oil. Cook until onion is softened (about 4 min)
- 4Add chicken. Lower heat.
- 5Add 4.5 cups chicken broth. Reduce broth by 1/4. Add raisins, tomatoes, and mango. Heat through. Remove from heat, and add lime, cilantro basil and coconut.
- 6Serve over rice.
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